Bread Bowl Au Gratin
By: Chris Alma Jose
Published: Sunday, June 13, 2010 - 5:17pm

Ingredients




2 Bread Bowls (Single Serving)
1 can Cream of Mushroom Soup
1/2 cup Low-Sodium Chicken Stock
EVOO

1 cup Roasted Chicken, diced
1 cup Frozen Veggies
3 tbs. Fine Breadcrumbs
4 tbs. Grated Cheese
A handful of Parsley, chopped

Salt & Pepper

Preparation

1 Preheat oven to 400F. Meanwhile, in a saucepan, heat the can of soup with the stock. Add in the frozen veggies and roasted chicken. Salt & pepper to taste. Set aside. 2 Now, cut the top of the bread with a serrated knife and hollow out the inside to make room for the soup. Brush the inside of the bread with EVOO and sprinkle evenly with a little salt. Ladle the soup in the bowl, top with breadcrumbs and grated cheese. 3 Don’t forget the bread tops and insides. Drizzle a little EVOO on them and bake along with the bowls on a cookie sheet in the oven for about 10 minutes or until golden brown and bubbly.

About


If you have leftover roasted chicken, make use of it with this recipe. You probably have most of the ingredients in your pantry and fridge. Simply grab a couple bread bowls and enjoy this simple but wonderful treat.